Author Angela Litzinger at test.angelaskitchen.com
Ingredients
Dressing:
1/2cuprice vinegar
6tablespoonsolive oil
2clovegarlicminced
2teaspoonhoney
1tablespoonreduced sodium gluten free soy sauce
1teaspoonsesame seedstoasted
1/2teaspoonfresh grated ginger
1/8teaspoonground black pepper
Salad:
1tablespoonoil
1poundbeef sirloin steakfat trimmed and thinly sliced
4cupsbroccoli florets
8cupsmixed baby greens
1medium red bell pepperseeded and sliced thinly
Instructions
Make dressing: In a screw-top jar combine rice vinegar, olive oil, garlic, honey, soy sauce, sesame seeds, fresh grated ginger, and black pepper. Cover and shake well until everything is combined. Serve immediately or store in refrigerator up to 1 week; shake before serving.
Make salad: In a skillet or wok, heat oil over medium-high heat. Add broccoli and stir fry for 3 minutes. Add beef and stir fry until beef is cooked. Turn off heat. Add 1 or 2 tablespoons of the dressing and toss to combine.
Combine greens, red pepper, beef and broccoli. Drizzle remaining salad dressing on the salad and toss to combine.